Smoked stuffed "Mutt" Loaf

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Puff1

Chef Extraordinaire
Joined
Feb 3, 2006
Messages
12,331
Location
Warren, Mi.
I called it "mutt loaf" because it has a little of everything in it.
Started with some ground chuck mixed with sirloin that I added Wolfe Rub Original to Tues.
Chopped up leftover pork chop from last night and some rib tips I had in the freezer. Also added asiago and sharp cheddar cheese.
And to top it off, Nick's famous (in my family's book ;) ) brown sugar and ketchup mixture (awesome!)
Cooked it on the little kettle I "found" indirect with lump and hickory and a chunk of apple.
Pulled at 200* (oops :oops: ) rested for 20 min. Sliced with an electric knife(try it it works great :shock:)
Good tasting stuff!!


I "had" more pics of the preparation but it seems my piece of s*it camera doesn't seem to working properly :x :x
 
Thank God, I thought he was eating the dog.
1.gif
 
It's 5:20 in the morning, and I just want to smell the steam coming off that loaf!! Did you mix up a stuffing, and put it between two layers of the loaf? Looks great. Brian
 
Thanks everyone.
Yes Brian in Maine I seperated the meat mixture in half flattened it out on parchment paper. The stuffing was leftover pork chop, rib tips, asiago & sharp cheddar cheese. Put the halves together and sealed it. I didn't lose one drop of cheese :shock:
 
'Tis the season Cliff. Same one I had when I joined ;)

Griff.....Mr. Griff ;) The stockings are there when the light is off 8)
 
smokin Jim said:
Puff, you do one heck of a job from your van by the Detroit River. Pretty fancy plating too. Isn't it getting a little cold there now?
Thanks Jim ;)
60 Wed., Rain & cold today, snowstorm on the way Fri.
I had to push the van farther up under the bridge 8)
 
Back
Top Bottom